Frittatine in pancetta

Ingredients for 12 mini flans:

• 6 eggs
• 24 slices of pancetta
• Parmigiano Reggiano DOP, grated (3 dessertspoons)
• 1 sprig of basil
• Fine salt and black pepper
• 150 g Fresh single cream 

Preparation:

To make the frittatine in pancetta, first pre-heat the oven to 180°C. In a small bowl use a fork to beat the eggs with the cream, cheese, salt and pepper and, finally, add the basil leaves, tearing them with your hands to flavour the mixture. Take a muffin tin and line each dip with two slices of pancetta, crossing them over to completely cover the surface. You don’t need to grease the muffin tin as the fat in the pancetta will stop the mixture sticking and form a tasty crispy crust that will make the basket. Pour the egg mixture into each dip, to just below the edge (the amounts given will make 12). Bake for 12-15 minutes until the surface of the muffins is nice and golden. Once cooked, turn out and serve warm. If you like, you can add tiny cubes of vegetables to the muffins (courgettes, aubergines, mushrooms, artichokes).

DIFFICULTY: EASY
PREPARATION TIME: 20 MINUTES
PORTIONS: 12 PIECES